Homes & Gardens UK – September 2019

Acrowd-pleaserdishforlunch

alfresco,withfreshflavoursboosted

by feta cheese, fennel and mint

SERVES3-4

275gdriedchickpeas

(or2 x 400gcanschickpeas)

½garlicclove,crushed

2 tspredwinevinegar

½smallfennelbulb, trimmed

andfinelysliced

1 greenpepper(preferablythe

longvariety),cored,deseeded

andcutintochunks

10cmpieceofcucumber,washed,

deseededandcutinto1cmdice

100gradishes, washed, trimmed

andsliced

10gmintleaves,finelychopped

20gcoriander leaves, finely chopped

80gfeta

2 tbspoliveoil

2 tbspwalnutoil

1 tspfreshlyground black pepper

½lemon

Salt, to taste

■Ifusingdriedchickpeas,soak

themovernightincoldwater,then

fast-simmertheminplentyoffresh

waterfor 40 minutes, until tender.

Drainandcool.

■Placethecrushedgarlicintoa

largesaladbowlandcoverwiththe

vinegar.Addthedrained(cookedor

canned)chickpeasandfollowwiththe

fennel,greenpepperandcucumber.

■Addtheradishes,followedbythe

mintandcoriander.Crumbleinthe

feta,addtheoils,blackpepperand

a goodsqueezeoflemonjuice.Mix,

thentastetochecktheseasoning,

adding salt as required and serve.

CHICKPEA SALAD

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